À La CarteLunchEarly Diner’sWinelist
Dumplings of spiced potato and coconut with flavours of ginger and mustard seeds.
Fresh spinach and onions in gram flour, fried to a crunchy finish.
Chicken cooked in a gram flour batter flavoured with curry leaves.
Lamb pan seared with green chillies and crushed black peppercorns
Okra in a sauce of tamarind and diced tomatoes with mustard seeds.
Paneer and button mushrooms braised with chopped onions and tomatoes, flavoured with black pepper.
Chicken prepared in a sauce of onion and coconut with chopped tomatoes.
A fiery chicken preparation abundant in garlic and crushed red chillies.
A spicy lamb dish in a thick sauce of onion, tomato and coconut with crushed red chillies.
A herby lamb preparation with fresh coriander, mint and coconut with a hint of green chillies.
King prawns in a mild sauce with flavours of ginger, curry leaves and a touch of coconut cream.
Sea bream fillet flavoured with turmeric, lemon juice and red chillies, sealed in a banana leaf and pan fried. Served with a sauce on the side.
A simple crêpe of ground rice and lentils.
Rice and lentil pancakes with three different toppings of tomatoes, onions and coconut with coriander.
Rice flavoured with lemon and tempered with mustard seeds, lentils and curry leaves.
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